I got this recipe from Sarah (my sister-in-law) and every time I make it, I keep meaning to share it. We had it for dinner this evening with cornbread, and I must admit that I never make it the same way twice… I’m always adjusting something whether it be from needing to substitute spices or just ‘eyeballing’ amounts or what have you. Anyway, it’s a good one and it’s rather simple to make! Here you go…
1/2 c. chopped onion
1 tbsp veg/canola oil
2 cans chicken broth
2 cans Great Northern Beans (rinsed and drained)
1 can diced green chiles
2 c. cooked, diced chicken
2 tbsp cilantro or parsley
1 tsp salt (I tend to hold back on the salt a little since I originally thought it was too salty)
1 tsp oregano
1 tsp cummin
1/8-1/4 tsp cayenne pepper
- Sauté onion in oil using a medium-sized stock pot.
- When onion is translucent, add all the remaining ingredients.
- Bring to a boil, stir.
- Reduce heat, cover and simmer 10-15 minutes.